Makhanas are also known as fox nuts, Euryale ferox, lotus seeds, gorgon nuts and phool makhana. They are rich in protein, carbohydrates, fiber, and a good source of essential minerals like calcium, potassium, magnesium, phosphorous, iron, and zinc. Phool makhanas are mostly added to Indian desserts such as rice kheer, sabudana kheer, makhana kheer, raita or makhana curry, and are also eaten as an evening tea-time snack. Many people in different regions across the country use these seeds as an offering to the Gods, especially during Navratri.
A number of Indian namkeen (salty Indian snacks) use phool makhana in their recipe due to it's nutritious qualities combined with delicious taste. It is also quite high in fibre which makes you feel fuller for longer even on consuming small quantities. Many diet/healthy versions of Indian namkeens tend to rely on these amazing nuts for their recipes. And even though they are called nuts however their taste and texture is unlike other nuts. When raw, they are quite white, chewy and almost bland in flavor. You can take a little bit of oil or ghee and roast them in pan to bring about a nutty brown color with a crunchy texture and lightly salted taste. Perfect to enjoy with your favorite movie and gives you the feeling of eating chips without big set of calories. Take care while roasting them though as if the heat is too high they can burn very quickly and turn black.
100 gm of Phool Makaha raw contains about 350 calories with almost 10 grams of protein, 10 grams of dietary fiber and 70 grams of carbohydrates. Majority of the makhana sold in the world comes from the lotus plantations in Bihar (an eastern state of India). Here is a quick and fantastic recipe of phool makhana you can try at home!
Makhanas are considered auspicious and therefore, used as offerings to Gods, especially during pooja times. They are even added to dry prasad along with misri or added to Panchamrit.
You can also perk up many savory dishes with this fibrous eatable. When soaked overnight, phool makhana can be added to soups, salads, stews, and curries.
Makhanas can be eaten raw too but are very chewy and bland.
Often touted as the poor man’s popcorn, phool makhana is reasonably priced, quick to prepare, and loaded with health benefits. Young mothers can instill the habit of healthy snacking in their kids by offering them roasted phool makhanas instead of buttered popcorn.
Health benefits of phool makhana-
- Rich in antioxidants- Flavonoids present in the phool makhana are known to slow down the aging process.
- Anti-inflammatory properties- Flavonoids are good for the body and have anti-inflammatory properties. This reduces the risk of heart disease too.
- Detoxifies spleen- Spleen plays an important role in maintaining the balance of body fluids. Fox nuts are believed to detoxify spleen and aid the smooth functioning of the same.
- Control blood pressure- High content of potassium and low content of sodium in fox nuts helps maintain blood pressure. It is known to control systolic blood pressure levels very well.
- Fights infertility- Fox nuts are believed to be good for the reproductive system and improve the quantity and quality of the semen. They also help in maintaining the water balance in your body so that your body secretions are balanced.
- Calcium-rich food - Makhana is a rich source of calcium. It is good for the health of your teeth, joints, and bones.
- Benefits people with arthritis- Being rich in calcium, fox nuts help maintain calcium balance in the body. This helps people suffering from arthritis, osteoporosis, and other joint problems.
Makhana Kheer Recipe
Makhana Kheer is a mouth-watering dessert dolloped with dry fruits.
- Phool Makhana- 250 gm
- Milk- 250 gm
- Ghee- 4 tbsp
- Almonds- 8 pieces
- Sugar- 250 gm
- Cashew- 8 pieces
- Saffron- 1-2 Strands
- Cardamom powder- a pinch
- Heat ghee in a pan, on low flame. Add phool makhana, almonds, and cashews. Roast on low flame. Keep aside after makhana turns crunchy and cashews golden.
- Add milk in a separate pan and bring it to boil.
- Keep 1/4th of the roasted makhana, almonds, and cashews mixture aside. Grind the rest of it to make powder.
- Add sugar to the boiled milk. Add saffron strands, cardamom powder, powdered makhana mixture to the milk. Stir well for 2 minutes.
- Add the 1/4th of mixture that was kept aside. Mix properly. Stir on low flame till makhana seeds turn soft.
- Let it simmer till the whole concoction blends well.
- Either let it cool and savor the cold dessert, or serve hot and relish.
How to store Makhana-
Makhana lasts up to 6 months if stored in a cool and dry place.
If in a hurry, pick Roasted Makhana, Lime & Mint, a ready made snack to beat your hunger pangs!
Looking where to buy Phool Makhana Fox Nuts online in Canada? We offer home delivery everywhere in Canada.